Blueberry Cake Recipe
Melt In Your Mouth Blueberry Cake
We spent this weekend in State College, PA celebrating my sister-in-law’s birthday with family members coming in from as far north as Maine and even as far away as Ireland. Saturday night’s meal was a Maine seafood feast with all the ingredients brought down by Katy and her boyfriend Billy.
We enjoyed lobster, Louisiana shrimp, seafood casserole, cole slaw and this delicious Melt-In-Your Mouth Blueberry Cake. The recipe was found in the cookbook, Cooking Down East and originally came from a Maine church cookbook.
Thank you Katy and Billy for a great meal and Happy Birthday Judy.
Melt-In-Your-Mouth Blueberry Cake
Ingredients
2 eggs separated
1 cup sugar
1/4 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
1 ½ cups sifted flour
1 teaspoon baking powder
1/3 cup milk
1 ½ cups fresh blueberries
How to Make Homemade Blueberry Cake
Beat the egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.
Cream shortening (cream as a verb means to beat an ingredient or a couple of ingredients together until soft and smooth) and add the salt and vanilla. Add the remaining sugar slowly.
Add the sifted dry ingredients alternatively with the milk. Fold in the beaten egg whites and then the blueberries. The recipe says to use some of the flour “called for in recipe and gently shake berries in “ so they won’t settle. I’m not sure what this means but I’m guessing by coating the blueberries with some flour they won’t sink to the bottom.
Add the mixture to a greased 8 x 8 inch baking pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees F. for 50 to 60 minutes.
This recipe serves eight and is absolutely delicious. We served it with ice cream for dessert but my wife had a piece the next morning for breakfast (without the ice cream) and it was fantastic.
on May 6th, 2008 at 5:38 am
Thank you for the Blueberry recipe.
I will try it out shortly and get back to you. I live in Dublin, Ireland so the blueberries are only arriving into the Supermarkets now.
Thank you,
Maureen Lyons,
on May 7th, 2008 at 10:07 pm
This is the second blog featuring something blueberry that I’ve visited in the past few minutes…I think there’s a message here
on June 9th, 2008 at 3:35 pm
You reference salt in the portion where it calls for creaming the shortening and vanilla. How much salt?
on July 12th, 2008 at 5:57 pm
i want to tell you tried the blueberry cake. It is to rave about. Simply just like you said and delicious. Thanks for the recipe. Baked mine on 07/11/08
on July 15th, 2008 at 9:55 pm
This is a good cake for brunch or lunch box. I did find the recipe a bit confusing. What to do with the egg yolks? How much salt? I beat the egg yolks with the shortening and used 1/2 teaspoon of salt. I also used pure lemon extract instead of the vanilla. I think it gave it a much better flavor. I did like that it had ingredients that were handy in my pantry so I didn’t have to go buy anything special.
on August 8th, 2008 at 9:01 am
Was I supposed to use the egg yolks?? and I saw the word SALT in the recipe directions, but not in the list of ingredients…
I found the batter very sticky, unlike most cake batters. I have yet to taste the cake.
on August 9th, 2008 at 4:13 pm
I too didn’t know what to do with the yolks..the first time i made it i put the yolks in with the shortening . The second time i left them out completely( didn’t seem to make any difference)
Had family over and they just loved it! now they want me to make it all the time.
on September 2nd, 2008 at 9:31 pm
I have this recipe in my church cookbook. After creaming shortening, add salt (1/4 tsp.), vanilla and remaining sugar - then add unbeaten egg yoks and beat until light and creamy. Hope
this helps.
on February 15th, 2009 at 2:58 pm
The missing amount of salt is 1/4 teaspoon. Thanks for bringing this to my attention.
RG
on June 9th, 2009 at 2:55 pm
i added the yolks finished beating the batter,plus added the milk instead of cream that all i had at the time.
on June 21st, 2009 at 11:37 am
Just made the recipe with Louisiana blueberries. Will have it after we eat shrimp from the gulf. What a great homegrown meal.
on June 30th, 2009 at 2:13 pm
Hi Teri,
Thanks for the comment. Let me know how you enjoyed the blueberry cake.
on July 2nd, 2009 at 12:12 pm
i’m making the cake now, but i didn’t add the yolks was i supposed to? the recipie didn’t say
on August 31st, 2009 at 2:55 pm
I made it and left the yolks out. I doubled the recipe and it seemd to bake very quickly. Looks done afte 30 min. I haven’t tried it yet
on November 1st, 2009 at 9:11 pm
Made the cake. I used the yolks in the batter. I added powdered buttermilk/water instead of milk. I’ll try it w/milk next time. It was very good. Yum. Thank you.
on November 3rd, 2009 at 12:51 pm
You are welcome and please tell us your experiences with milk next go around. RG
on January 22nd, 2010 at 12:43 am
This looks exactly like the blackberry cake that my mother has been making for 50 years. When I told her that I was in search of a good blueberry cake recipe, she actually suggested using this one.
Hi Marcie, let me know how it turns out for you. - RG
on January 28th, 2010 at 4:03 pm
My berries sunk to the bottom of the pan. Why would this happen? Thanks
on January 28th, 2010 at 10:10 pm
Can I convert to cupcakes and how long will I bake?
on February 25th, 2010 at 5:28 pm
I wish I had thought of this as a birthday cake! Very Amazing!
on March 3rd, 2010 at 3:07 am
nice
on June 1st, 2010 at 3:05 pm
This recipe has been passed down in my family for over 80 years! It is simply delicious. Never tried it as a dessert, only breakfast but I’m sure it’s yummy! We do add a bit of cinnamon to it, making it more appealing for breakfast! PS- Maine blueberries are the way to go!
Thanks Manda but I have to disagree - New Jersey blueberries rock. - RG
on July 2nd, 2010 at 5:04 pm
This is a tried and true blueberry cake recipe. Have tried many (we live in blueberry country) and this still wins out. Somtimes I use part butter for the shortening. For those who are not familiar with cake preparation methods, you cream (beat very well) the shortening and sugar and then add the egg yolks, one at a time. Hope this helps. Highly recommend this recipe for advanced or beginner bakers.
Hi Liz, thanks for sharing your results and techniques - RG
on July 2nd, 2010 at 8:34 pm
We love this cake and have been making it for years. We actually sprinkle some nutmeg along with the sugar on top.
Hi Patti, the sugar sounds good. - RG
on July 12th, 2010 at 12:34 pm
What type of shortening is used in this recipe? Crisco or liquid?
Hi Jean - thank you for the question. The recipes calls for creaming the shortening so it has to be Crisco. - RG
on July 20th, 2010 at 8:37 pm
what kind of flour is best for this? all purpose, or pastry? and has anyone tried it with whole wheat flour?
on August 14th, 2010 at 8:55 pm
Was VERY disappointed when hitting “print this recipe” that it printed five pages. I thought I would just get a nice neat one page recipe as one does on other websites.
Sorry Vickie, I have not build separate pages for every recipe on my web site. After 12 years there are so many to do but it’s one of my goals for a future update. I recommend when you want to print a recipe you just copy and paste it to a word or text document. This way you can delete the photos and headings. - RG
on August 21st, 2010 at 6:19 pm
this same recipe is found in maines jubilee cookbook on page 74 pub in 1969 it’s my moms cookbook the recipe was submitted by mrs jeanette chapman of Cushing, Maine. thought i’d share this info. I always use fresh maine wild blueberries since I’m from Hiram Maine
Thanks for this information Vicky H - RG
on August 26th, 2010 at 2:43 pm
This is the same blueberry cake my mum made since the 50s. She still has the recipe in her index card file that I remember from..well as long as I could ever remember…she came from North Cambridge, Mass.
Hi Petey, sounds like lots of folks were served this cake as kids especially in the New England area - RG